Biomedical Engineering Reference
In-Depth Information
48. Schwab C, Mastrangelo M, Corsetti A, Gänzle MG (2008) Formation of oligosaccharides and
polysaccharides by Lactobacillus reuteri LTH5448 and Weissella cibaria 10M in sorghum
sourdoughs. Cereal Chem 85:679-684
49. Tieking M, Korakli M, Ehrmann MA, Gänzle MG, Vogel RF (2003) In situ production of
exopolysaccharides during sourdough fermentation by cereal and intestinal isolates of lactic
acid bacteria. Appl Environ Microbiol 69:945-952
50. Waldherr FW, Vogel RF (2009) Commercial exploitation of homo-exopolysaccharides in non-
dairy food systems. In: Ullrich M (ed) Bacterial polysaccharides: Current innovations and
future trends. Caister Academic Press, Norfolk, UK, pp 313-330
51. Lacaze G, Wick M, Cappelle S (2007) Emerging fermentation technologies: development of
novel sourdoughs. Food Microbiol 24:155-160
52. Brandt MJ, Roth K, Hammes WP (2003) Effect of an exopolysaccharide produced by
Lactoabacillus sanfranciscensis LTH1729 on dough and bread quality. In: Vyust L, Vrije (eds)
Sourdough from fundamentals to application, de Universiteit Brussels (VUB), Brussels,
Hamburg, p 80
53. Kaditzky S, Vogel R (2008) Optimization of exopolysaccharide yields in sourdoughs fer-
mented by lactobacilli. Eur Food Res Tech 228:291-299
54. Decock P, Cappelle S (2005) Bread technology and sourdough technology. Trends Food Sci
Tech 16:113-120
55. Ross AS, McMaster GJ, David Tomlinson J, Cheetham NWH (1992) Effect of dextrans of dif-
fering molecular weights on the rheology of wheat flour doughs and the quality characteristics
of pan and arabic breads. J Sci Food Agri 60:91-98
56. Galle S, Schwab C, Dal Bello F, Coffey A, Gänzle MG, Arendt EK (2012) Influence of in-situ
synthesized exopolysaccharides on the quality of gluten-free sorghum sourdough bread. Int J
Food Microbiol (in press), Corrected proof
57. Martínez-Anaya MA (2003) Associations and interactions of micro-organisms in dough fer-
mentations: effects on dough and bread characteristics. In: Kulp K, Lorenz K (eds) Handbook
of dough fermentations. Marcel Dekker, New York, pp 63-195
58. Katina K, Salmenkallio-Marttila M, Partanen R, Forssell P, Autio K (2006) Effects of sour-
dough and enzymes on staling of high-fibre wheat bread. Food Sci Tech 39:479-491
59. Di Cagno R, De Angelis M, Corsetti A, Lavermicocca P, Arnault P, Tossut P, Gallo G, Gobbetti
M (2003) Interactions between sourdough lactic acid bacteria and exogenous enzymes: effects
on the microbial kinetics of acidification and dough textural properties. Food Microbiol
20:67-75
60. Martínez-Anaya MA, Devesa A, Andreu P, Escrivá C, Collar C (1998) Effects of the combina-
tion of starters and enzymes in regulating bread quality and self-life. Food Sci Tech Int
4:425-435
61. Minervini F, Pinto D, Di Cagno R, De Angelis M, Gobbetti M (2011) Scouting the application
of sourdough to frozen dough bread technology. J Cereal Sci 54:296-304
Search WWH ::




Custom Search